Heat the olive oil in a large skillet set over medium heat. When the oil is got, add the onions. Cook, stirring occasionally, until the onions have softened — about 5 minutes.
Add the beans, pineapple and reserved juice, corn, mole paste, and lime juice. Stir well. Reduce heat and simmer for 10 minutes, or until the sauce has thickened and the flavors have melded.
Meanwhile, rub the salmon filets with the chile powder. Heat a second pan over medium-high heat and spray with cooking oil. Add the salmon, presentation side down, and cook for 6 minutes. Flip and cook for another 3-4 minutes, or until just pink in the center.
Serve the salmon on top of the mole.